Brown Butter BUTTERFINGER® Cup Eggs Blondies à la mode.

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Say my post title ten times fast, and yes, it’s absolutely for real.

NESTLÉ® BUTTERFINGER® Cup Eggs baked into brown butter blondies, topped with BUTTERFINGER® NestEggs ice cream.

Every holiday has something about it that’s just my favorite. For Halloween, it’s the atmosphere and spirit. For Christmas, it’s the overall warm, fuzzy feelings and the day itself. For Valentine’s Day, it’s the decorations and colors. For Easter, it’s the time of year and the candy. I love spring and I love candy. Springy Easter candy is unmatched. Even if I just hear the word “chocolate egg”, I salivate like Pavlov’s dog. It’s powerful. I’m a huge believer in Easter Egg Hunts and spring pastels. I guess it’s the child in me. I guess it’s the photographer in me. I guess it’s the mother in me. I guess it’s the baker in me now too.

Basically, BUTTERFINGER® products are my favorite because they are delicious and have no artificial colors and flavors, and added colors are from natural sources. My family shares the same love so I decided to make a special dessert for our upcoming Easter with one set of grandparents coming over. Des came with me to Walmart to shop for our ingredients.

They had several stocked Easter aisles, but we found our BUTTERFINGER® Cup Eggs 6pk easily.

No artificial colors and flavors, and just LOOK at them.

I am in LOVE here.

And now, it’s recipe time.

First of all, these are as good as they sound. Blondies are good, but add the delicate yet worthwhile browned butter mixture? It knocks blondies out of the park. Then you add BUTTERFINGER® Cup Eggs, with their smooth and crunchy taste, and you awaken all taste senses. THEN, you add the ice cream mixture you made out of soft vanilla ice cream and BUTTERFINGER® NestEggs to make the best blondies à la mode ever. It’s the perfect Easter party or dessert recipe to please everyone.

Brown Butter BUTTERFINGER® Cup Eggs Blondies à la mode

What You Need:

2 sticks (or 1 cup) of unsalted butter.

2 cups of all-purpose flour

1 generous teaspoon of salt

2 large eggs

4 teaspoons of (organic if possible) vanilla extract

1 3/4 cup of dark or light brown sugar

1 cup of chopped BUTTERFINGER® Cup Eggs

1 scoop of vanilla ice cream

1 cup of chopped BUTTERFINGER® NestEggs

What You Do:

1. The first part is the hardest! Browning butter is a delicate process and even ten seconds over time can mean a burned batch in the garbage. I had Cassidy help me because he’s something of a “Browned Butter Expert.” Put the two sticks of butter in a medium-sized saucepan. Turn the heat to medium or so. Swirl it around as it foams and spatters. It will get a white foamy coating that will then disappear. After about 3-5 minutes, the butter will smell nutty. You’ll know it’s ready because it will have little brown bits start to drop to the bottom of the pan as you stir. This is exciting! Pour the butter into a large bowl and cool completely. I set a timer for 30 minutes.

2. In the meantime, preheat oven to 350° F. Prepare an 8 by 8-inch baking pan with aluminum foil.

3. Whisk together your flour and salt. In a second bowl, whisk together your eggs and vanilla.

4. After 30 minutes, add your brown sugar to the cooled browned butter. Mix with a wooden spoon for 1-2 minutes.

5. Add the egg and vanilla mixture into the new browned butter/brown sugar mixture. Stir until combined, for 30 seconds.

6. Add the flour and salt mixture to the new browned butter/brown sugar/egg/vanilla mixture. Stir until there are still some flour pockets visible. Add the chopped up BUTTERFINGER® Cup Eggs. Stir or use a stand mixer until you can’t see any more flour, but don’t over-mix. Use a spatula or spoon to get your dough into the lined baking pan and spread it evenly.

7. Bake for 25-30 minutes. Look for golden/slightly-browned edges and a soft center. It will cool for awhile.

8. Mix your chopped BUTTERFINGER® NestEggs into vanilla ice cream and scoop onto your cooled blondies. Enjoy!

Clearly, I went photo crazy!

Want to see more amazing recipes? Visit the FLAVORFUL MOMENTS PINTEREST BOARD!

Five of My Favorite Baking Shortcuts!

1. Have pieces of eggshell in your batter? Wet your finger before pulling out the pieces and they will gravitate to your finger.

2. To soften brown sugar, you can put it in a microwave-safe dish, cover with a damp paper towel, and microwave on high for 20-second intervals. You can also heat the oven to 300 and place the brown sugar in there for five minutes in a baking dish.

3. One of my favorite ways to make whipped cream is to shake heavy cream in a mason jar, rather than beating/whipping it!

4. Are you out of frosting for your cupcakes? If you place a large marshmallow on each cupcake at five minutes until the timer is due to ring, the marshmallows will melt like a delicious S’mores topping. They look very cool too!

5. You can also decorate cookies, cupcakes and cake with sprinkles and cookie cutters. It will look great!

What would you bake with BUTTERFINGER®? Check out their products HERE.

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    1. They are so good. I like them as candy bars but since they started making them as peanut butter cups, and peanut butter cup minis, and peanut butter cup eggs, and more, it’s like they’re even more appealing.

    1. Thanks, Melanie! I’m all about accents. Getting that great BUTTERFINGER® flavor in the blondie AND in the ice cream! Oh yum. I could spoil my dinner thinking about it.

  1. I didn’t know Butterfingers didn’t have artificial dyes. That’s great that more companies are using better ingredients. We recently bought some plant based food coloring so we can make some fun Easter cupcakes. Your blondes and ice look delicious.

    1. I agree. It’s great that companies are catching on, one by one. It’s so important to me! Even though it’s still a sweet, it makes it better for our special occasions.

  2. You have me salivating over here! Only 6 more days until I can try something like this…definitely going to see if Butterfinger Eggs are still available during my next trip. (Also, browned butter is a lot of work, but definitely fun to make!)

    1. Wow, you’re in the home stretch. Nice!!
      The eggs were at our Walmart – but can probably be found in many places.
      The browned butter thing is no joke!

    1. Also, I’ve always been intimidated by brown better recipes – the thought of wasting butter makes me want to cry – but your instructions make me think I might be able to pull it off.

      1. Same here! I will admit that Cassidy was standing next to me, but he must have trusted me because he would walk away and then come back. No butter was wasted! And we used the expensive stuff too. I think you can do it.

  3. No but serious………….. I WANT TO FACE PLANT INTO THIS. UM… THIS WILL BE APART OF MY LAST MEAL FO SHO!!!!! ha ha ah! But wait, why? Cause I have never even eaten a butterfinger before….. But it just looks so friggin’ DELICIOUS!

  4. I’m always so amazed when people can whip up these amazing recipes that I have to go looking online for. These look sooo delicious Tamara!

  5. I would gain 50 pounds if I wrote these types of posts, Tamara – your photos always make me drool. I don’t love a Butterfinger on its own, but I don’t mind it in a baked good. Actually, I’ll eat pretty much anything if it’s in a brownie.

    1. haha, I’ve probably gained a few since I started food blogging.
      My love for BUTTERFINGER definitely started when they made the peanut butter cups. Holy heck, I dream of t hose.

  6. Oh my! Those look so decadent. And your photography makes Butterfinger look so glam!! I’m on Spring Break and catching up on my favorite blogs. 🙂 (And writing a little too.) Hope you’ve been doing well!

    1. Why, thank you! Winter cramps my style, so I got a lightbox and I use a macro lens. Wheee!
      So glad to see you here! So much to catch up on, but maybe FB has been keeping you updated.

  7. You did it to me again, when I’m starving. I’m making this for the weekend. One of the kids gave up dessert for Lent. She’ll love it!

  8. I bake a TON and I’ve never made blondies… well I tried about a week ago and ended up with something that was more like cake, I think I did something wrong. So it seems the universe is telling me to try again… because I’m going to need to try this recipe!!

    1. Oh, weird timing! It was my first time making blondies I think. I hadn’t been inspired until I considered the candy and the browned butter.
      I hope it works for you!

  9. those are some fantastic tips, especially the egg one! I get like minor anxiety every time I crack an egg so this is a fantastic tip for some one who cracks a LOT of eggs all the time. My hubby and eldest are weak for the butterfingers so I will add this to the list!!

  10. This was absolute torture. I’m a complete and utter idiot.
    I started a new workout program that is absolutely clean eating for 8 WEEKS!!!! — the week of Easter.
    I used to be a better life planner than this.

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